Dairy

It is known that each food product, depending on the parameters treated after receipt, has a storage and exposure time limit, after which it becomes unusable. For dairy products, it is necessary, but not sufficient, for the temperature values ​​in the display and storage spaces to be maintained at low values, until contact with the consumer. However, the low temperatures, without a humidity and a purity of the air, a ventilation of it at the level of the products and without a correct placement of the products in the exhibition spaces, do not stop the development of the microorganisms, especially of the psychophilic ones.
Hypermarkets with hyperpalars

In the commercial units of supermarket or hypermarket type are, unfortunately, accepted anyway and anywhere, becoming specific the improper ways of displaying and storing dairy products. Lack of ventilation and failure to ensure air distribution in open display spaces (shelves), improper placement of products in cold spaces, incompatibility of mixed storage of several types of products (eggs-dairy, vegetable fats-dairy, sausages-dairy), failure to ensure conditions hygienic throughout storage / exposure are just some of the identity elements of the black business card, many of these hyper-responsible hyper-units. It is common for refrigeration systems to malfunction, which must ensure the temperature required for open shelves,

The storage and internal transport of dairy products do not exceed the average condition in these stores. Like the store-hall, food warehouses do not take into account the fact that the level of air temperature in the rooms is determined by the stored products, sometimes even for the same product different temperatures are required (lower in case of longer storage).

The internal transport of dairy products, which represents the amount of handling of these products, as well as their movement inside the store, is not an end in itself, but the way it is executed and the transport systems adopted globally influence the smooth running of the unit and – implicitly – quality of goods. Product handling, movement to the exhibition space must be preceded by careful sorting, quality control, sanitary-veterinary control. At the same time, it is mandatory to handle the dairy products inside the store as soon as possible, in order to reduce the periods of immobilization of the products transport equipment, at room temperature.

Possible dairy changes in the store

Under the influence of chemical, physical or biochemical factors, dairy products can undergo a variety of changes during storage and display in stores. The physical changes are mainly due to mechanical factors, but also to temperature / humidity variations during storage or exposure. Among the most common are the separation of emulsions or changes in the state of aggregation. Chemical changesit is manifested by the appearance of components with different properties of the initial dairy products, due to internal and external factors, which act differently on food. Thus, temperature and humidity are the basis of oxidation, corrosion or polymerization. Oxidation causes rancidity of fats and changes in the color of pigments, while corrosion occurs especially in containers, packaging. At the same time, the biochemical changes are determined by the activity of microorganisms, depending on the type of microorganisms that act, biochemical processes can take place, such as: respiration, fermentation, maturation, mold.

The optimal conditions for storing dairy products in stores require a permanent control of directing the atmospheric parameters and directing them to the level required by the stored / exposed goods. The verification and maintenance of the optimal parameters is done by modern air conditioning installations or by ordinary means, at the units with limited endowments:

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